Tagliatelle with Salmon and Roquefort

Tagliatelle with Salmon and Roquefort

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byAdmin
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This tempting and delicious tagliatelle pasta recipe is infused with flavours of bay leaf and white wine. Use Roquefort, which is a blue cheese made from sheep milk from the south of France or your favourite 'blue'. BioChef Mycook perfect every time.

Ingredients

Approx time: 31 min
Serves: 4

PASTA

  • 1.5 L Water
  • 50 g Oil
  • 1 Garlic Clove
  • 1 Bay Leaf
  • 500 g Tagliatelle
  • Salt
  • SAUCE
  • 50 g Oil
  • 100 g Onion
  • 200 g Smoked Salmon
  • 100 g Roquefort or other blue cheese
  • 50 g White Wine
  • 500 g Cream

Method

TO COOK THE PASTA

Place all the ingredients in the jug except the tagliatelle
13 min  |  120°  |  Programme 1

Add tagliatelle and cook
8-10 min  |  100°  |  Programme 1

Strain using the basket strainer or steam tray. Discard the baly leaf and garlic.

TO COOK THE SAUCE

Heat oil
1 min  |  120°  |  Programme Saute

Add onion and braise
5 min  |  120°  |  Programme Saute

Add smoked salmon, roquefort (or your preferred blue cheese), white wine and cream
2 min  |  120°  |  Programme Saute

Mix the sauce with the tagliatelle and serve immediately. Top with fresh dill or baby spinach leaves.

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